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Focaccia with oil is a simple and fragrant preparation, a symbol of Italian homemade baking. Soft inside and slightly crispy on the surface, it owes its character to a quality extra virgin olive oil, used both in the dough and on top. With Olio Limera, the focaccia gains an intense aroma and a harmonious flavor, perfect to enjoy on its own, filled, or as an accompaniment to cured meats and cheeses.
Dissolve the brewer's yeast in lukewarm water together with the sugar and let it rest for a few minutes, until a light foam starts to form.
In a large bowl (or in a stand mixer) combine the flour and salt, then add the water with the yeast and the Limera extra virgin olive oil.
Start kneading until you obtain a soft and homogeneous mixture, slightly sticky but elastic.
Cover the dough and let it rise in a warm place until doubled in volume.
Transfer the dough to a well-oiled baking tray and spread it gently with your hands, without deflating it.
Cover again and let it rest for another 30 minutes.
Press with your fingertips to create the classic dimples on the surface.
Season with an emulsion of water and Limera Oil, add a pinch of coarse salt and, if desired, rosemary.
Bake in a preheated static oven until the focaccia is golden on top and soft inside (240°C - about 15 minutes).
Remove from the oven and finish with one last drizzle of Limera Extra Virgin Olive Oil before serving.
Bowl
Medium baking trays or 33 x 40 cm baking tray
Brush
Glass
Spoon
Tea towel
Food wrap
Italia, Sicilia
| Energy (kcal) | 331 |
| Carbohydrates (g) | 61.2 |
| of which sugars (g) | 3.46 |
| Fat (g) | 5.7 |
| of which saturates (g) | 0.84 |
| Protein (g) | 10.73 |
| Fibre (g) | 2.11 |
| Salt (g) | 1.6 |
